From the Obrador to the plate dessert
The Master in Contemporary High Pastry and Sweet Cooking is the most complete and current training in the sweet world: from the obrador to the plate dessert.
The program has 5 months of duration and is completed with 530 hours of external internship, among others, in the best restaurants and bakeries of our Culinary Team.
Our team our best guarantee
He learns from the hand of great professionals such as Paco Torreblanca, Daniel Álvarez, Mario Masià, David Gil, Carito Lourenço, Paco Llopis and José Montejano. Reference figures that will share with you all your knowledge in a journey that will take you from the contemporary bakery to the world of sweet cuisine.
THE STUDENT, THE PROTAGONIST
The student of this master is the real protagonist. You can learn together with the pastry chefs of international reference that are part of our Culinary Team.
Highly specialized professionals so that your training with us allows you to develop not only your knowledge but your creativity and skills through an integral learning in which you have the most important role.
A future of opportunities
Our avant-garde methodology and direct contact with the best professionals prepare you to take on the challenge of responding to the needs of a booming sector.
We open the doors to a world of professional opportunities, both nationally and internationally, thanks to a training that will allow you to be in contact with other Chefs who, like you, join a winning attitude and a gastronomic vocation.
Why study this master?
You can specialize in baker's pastry, restaurant desserts, sweet tapas and petit fours next to the most prestigious Pastry Chefs in the world.
We will give you all the necessary tools so that you are able to devise and develop new desserts.
You will discover the importance of the physical-chemical knowledge of the techniques applied in all the elaborations and their synergy within the mixture of ingredients.
You will learn in depth the composition of the ingredients and their behavior in the different elaborations of pastry and sweet cuisine.
We will put at your disposal all the tools so that you can develop your sensorial skills and apply them to the creation of a quality gastronomic offer.
You will get to know first hand the most successful business models in the sweet world and you will be aware of the latest trends at an international level.
The CEU Cardenal Herrera and Gasma University are committed to an innovative methodology and an active role of the students: practical sessions, Masterclass, workshops, visits ... 8. You will learn about the experience and know-how of our Culinary Team and the greatest experts in Gastronomic Management.
You will bet on networking and promote your own gastronomic community thanks to the contact with the Chefs and professionals who participate in your training.
- You will complete your learning with 530 hours of external practices in which you will discover the day-to-day of the best restaurants in Spain.
The Master program is aimed at students and professionals in the kitchen and pastry sector who want to make a qualitative leap in their training and their professional career.
- Catering professionals and bakers who want to boost their career with a training at the highest level.
- Students of Higher Degree / medium of kitchen, pastry or catering (Hospitality).
- University Graduates in Gastronomy and Culinary Arts.
- University Graduates in Management / Hospitality Management and Tourism with specific mentions in Gastronomy or Restoration.
The University Cardenal Herrera and Gasma are committed to an innovative and dynamic methodology that allows students to develop their professional profile to the maximum. For this reason, 70% of the Master's hours are devoted to practical training.
Students are trained in practical-participative sessions with Pastry Chefs of international reference, to make their training a complete experience.
The goal is to gain a complete experiential learning within the sweet world, from practice to science. From the traditional to the vanguard.
Trainers continuously monitor and evaluate acquired knowledge. At the end of the Master's Degree, the student must prove the competences acquired in a Master's Degree Programme.
The training includes practices in restaurants and pastry shops of high gastronomic value once the academic period ends and the Master's Degree Work is passed. The duration of these is 530 hours, which can be validated by accrediting competencies.